Grilled Chicken Inasal
Ingredients: elbow macaroni, mayonnaise, heavy cream, dark brown sugar, carrots · 60 min cook time · 650kcal · ₩46,200
Ingredients
1lb. elbow macaroni, 2cups mayonnaise, 1cup heavy cream, 1Tbsp. dark brown sugar, 2ea carrots, 0.5cup apple cider vinegar, 2ea celery ribs, 4ea scallions, to taste Kosher salt, to taste freshly ground black pepper, 2Tbsp. ginger, 3ea garlic, 1ea lemongrass, 1to taste brown sugar, 1to taste coconut vinegar, 1to taste calamansi juice, 1cup sprite, 1to taste chicken quarters, 1to taste butter, 1to taste annatto seed
Instructions
1. Cook elbow macaroni in boiling salted water for five to eight minutes until done.
2. Create the mayo mix by combining mayonnaise, cream, salt, black pepper, and brown sugar.
3. Peel and grate carrots, chop celery, and thinly slice scallions.
4. Drain the macaroni, add apple cider vinegar to let it sit and cool down.
5. Mix the cooked macaroni, chopped vegetables, and mayo dressing together, then chill in the refrigerator.
6. Finely chop ginger, smash garlic cloves, and bruise the lemongrass with the back of a knife.
7. Make the chicken marinade by combining ginger, garlic, lemongrass, brown sugar, salt, black pepper, coconut vinegar, calamansi juice, and soda.
8. Marinate the chicken quarters in the mixture.
9. Pat the chicken dry, oil the hot grill, and grill skin-side first to get nice grill marks.
10. Prepare annatto butter by mixing softened butter, annatto oil, salt, and calamansi juice.
11. Finish cooking the chicken in the oven at 350 degrees for 35 to 40 minutes.
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